Instead, I decided to try to create a gluten free version of her Strawberry Rhubarb Crisp. I love rhubarb crisps and remember having an amazing one at my sister’s friends house. At the time, I was pregnant with Lucie and everything grossed me out and I felt lousy. The rhubarb dessert was served at my sister’s baby shower and another pregnant woman and I ate several bowls – it was that good!

Ever since then, I've been passionate about strawberry rhubarb crisp desserts, but never cooked one at home. So when I saw Julie’s recipe, adapted from one at Food & Wine, I had to make it!

Making Strawberry Rhubarb Crisp gluten free, sugar free, and dairy

This recipe for strawberry rhubarb crisp was easy to turn into a gluten free dessert. I used an all purpose gluten free flour instead of regular flour. I also used gluten free quick cooking oats. To make the Strawberry Rhubarb Crisp dairy free, use a dairy free or veganbuttery spread, such as Earth Balance. Finally, I used Swerve Sweetener and molasses in the crisp instead of brown sugar.

The only other change to Julie’s recipe was adding some pineapple. I just did it for fun because I had some leftover pineapple from making pancakes that morning. My kids supposedly hate pineapple, so after they rave how good the crisp was, I’m going to tell them it had pineapple in it. Honestly, what kind of child hates pineapple?

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